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Make-Ahead Buttermilk Bran Muffins

Make batter in advance and enjoy fresh muffins a little at a time! This recipe fits in a 5 quart ice cream pail and can be stored in the refrigerator for up to 4 weeks. (It is best after it “sits” at least overnight.) -Lindsay

Ingredients

  • 1 cup butter softened
  • 1 1/2 cups brown sugar
  • 4 eggs

In large bowl, mix butter and sugar until smooth; add eggs and mix until smooth.

  • 1 quart buttermilk
  • 2 cups water
  • 6 cups bran flake cereal I use the Aldi’s brand. For a sweeter result, I’ve used the Bran Chex—16 oz box

Stir in buttermilk and water to egg mixture; then add cereal and stir until moistened. Let this sit for a few minutes to soften cereal.

  • 3 1/4 cups whole wheat flour
  • 2 cups quick or old­-fashioned oats
  • 5 tsp baking soda
  • 1 tsp salt

Instructions

  1. In a medium bowl, stir together flour, oats, soda and salt.

  2. Stir dry ingredients into buttermilk/cereal mixture until well incorporated.

  3. Place in large (5 qt.) ice cream pail or 5 qt. (4.3L) Tupperware. Store in refrigerator.

  4. When ready to make muffins, preheat oven to 375 degrees.

  5. Spray muffin tins (works better than the little paper liners because these tend to stick to the liners).

  6. Stir batter and spoon into muffin tins only 2/3 full. Sprinkle with oats, if desired.

  7. Bake at 375 degrees for 20 minutes – until toothpick comes clean.

  8. Remove pan from oven and let rest 5 minutes, then remove muffins to cooling rack.